Chop or blend parsley, cilantro, shallot, garlic, and roasted red peppers
Mix in oregano, smoked paprika, cumin, red wine vinegar, and olive oil
Season chimichurri with salt and pepper to taste
Sous vide chuck roast for 24 hours at 130F
Remove roast from sous vide and pan sear for a few minutes on each side
Let rest and serve with red chimichurri
